Coffee Ice Cream Cake

This was really easy to make, much better
and cost a lot less than a store bought cake.
You can use what ever your favorite cookie
and flavor of ice cream you want to in this.

Ingredients:
25 ginger snap cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts coffee ice cream
1 cup whipped cream

Directions:
Crush ginger snap cookies to make crumbs.
Combine crumbs with melted margarine and press
into the bottom of a 9-inch springform pan.
Place in freezer for 15 minutes.
Spread 3/4 cup fudge topping over crust.
Freeze another 15 minutes.
Meanwhile, soften 1 quart of ice cream
in microwave or on countertop.
After crust has chilled, spread
softened ice cream over fudge layer.
Freeze 30 minutes.
Scoop remaining quart of ice cream into balls
and arrange over spread ice cream layer.
Freeze until firm, 4 hours or overnight.